Fava Bean Salad with Roasted-Garlic Vinaigrette

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

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Yields:
4

Ingredients

1
head garlic

1
tbsp.
extra-virgin olive oil

3
tbsp.
red-wine vinegar

3/4
tsp.
Coarse salt

1/4
tsp.
red-pepper flakes

3/4
c.
walnuts

Freshly ground pepper

1
lb.
shucked fresh fava beans

2
c.
fresh corn kernels

1
medium cucumber

1/2
c.
red onion

2
tbsp.
chopped fresh flat-leaf parsley

2
oz.
feta cheese

Directions

Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.

Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

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